Caramel Mud cake is a little tricky to make but its all worth it in the end. This recipe is easy to follow and the cake tastes just divine. Not for the faint hearted.
Method
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Preheat oven to 160 degrees.
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Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over a medium heat.
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Stir until melted/dissolved.
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Cool for 15 minutes.
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Whisk in flour and egg.
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Pour into a lined or well greased round tin and bake at 160 degrees for 1 h 10 min.
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Cover with foil after 35 minutes to prevent over-browning.
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Cool for 30 minutes in tin, then remove.
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Make ganache by combining white chocolate and cream over a low heat, stirring until smooth.
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Let stand until spreadable.
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Spread ganache all over the caramel mud cake.
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Drizzle with caramel and chocolate sauce and top with crushed walnuts.
Recipe Hints and Tips:
- Caramel Mud Cake can be frozen un-iced.
- Double wrap in plastic wrap and place on a level surface in the freezer for up to three months.
